Children find these cute treats especially appealing. They can help out by inserting the toothpicks and dipping the baked cookies in the caramel and nuts. These always disappear at my house.
—DARLENE BRENDEN SALEM, OR
PREP: 25 MIN. + STANDING • BAKE: 15 MIN. + COOLING • MAKES: ABOUT 3 DOZEN
FILLING
1/3 cup finely chopped unpeeled apple
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts
DOUGH
1/2 cup butter, softened
1/4 cup confectioners’ sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
TOPPING
1 package (14 ounces) caramels
2/3 cup evaporated milk
Green toothpicks
1 cup chopped walnuts
1. In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
3. Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
4. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
5. In a small saucepan over low heat, heat caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set.
OCTOBER 31
NATIONAL CARAMEL APPLE DAY